Για την συνταγή στα Ελληνικά πατήστε εδώ
Goodmorning, everyone! I hope you had a lovely weekend! To tell you the truth I can’t wait for the August to end! When you live on a touristic island, this time of year life can be unbearable! The hordes of tourist make your life difficult. I don’ t like crowded places, traffic jams, noise, the hustle and bustle of the island in summer months (especially in July and August). I hate going to crowded beaches and listening to overprotective grandmothers yelling at their grandchildren instead of relaxing! Neither do I enjoy the fact that I have to plan everything beforehand because otherwise I will be stuck in a traffic jam. Thank God the beach is really close to our house so we don’t have to drive a lot…
Let’s move on to the recipe now. As I told you on our fb page yesterday, this is one of our most delicious appetizers ever! It is the August version of dakos! Let me explain what dakos is! Dakos according to wikipedia is a Cretan meze consisting of a slice of (soaked) dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled cheese, olives and flavored with dried oregano. Instead of using tomato I made a grape sauce and combined it with refreshing mint, earthy walnuts and spicy rocket. Sweet+refreshing+spicy flavored dakos that make your taste buds explode! I didn’t top it with rocket for aesthetic reasons but when you make it, don’t forget to eat dakos with rocket. It is a magic combo! If you eat cheese, a good quality gruyere would be a good choice. But I am telling you, this beautiful appetizer is so tasteful that doesn’t need anything more! Let me know your impressions, if you make it!
Happy new week!
6 barley rusks
350 gr. grapes (I used a local red graope variety)
1 very small onion, finely chopped (40 gr.)
10+ 6 fresh mint leaves
1 Tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp maple syrup (or honey for non vegans)
1 Tbsp sesame seeds
6 half walnuts
rocket & lolo verde leaves, walnuts, sesame seeds, grapes to serve with
In a blender pulse grapes until smooth. Transfer them in a saucepan, add 10 mint leaves (chopped), onion and let cook on medium heat. After a few minutes add olive oil, maple syrup, vinegar and season with salt and pepper. When liquid is evaporated, remove from heat. Allow to cool. On a platter put rocket and lolo verde (rocket is obligatory, lolo verde is optional!), grapes, sesame seeds, walnuts and spray some olive oil. Place the rusks and put sauce on each one. Sprinkle with sesame seeds and top with walnuts and mint leaves. Enjoy!